Glazed Sweet Potatoes With Cranberries And Pecans

Recipe Ingredients

3 lbs	1362g / 48oz	Sweet potatoes - unpeeled
1/3 cup	30g / 1.1oz	Dried cranberries
1/3 cup	109g / 3.8oz	Maple syrup
3 tablespoons	45ml	Vegan margarine
2 tablespoons	30ml	Sucanat
		= (or brown sugar from sugar beets)
1/4 cup	23g / 0.8oz	Coconut
1/4 teaspoon	1.3ml	Ground ginger
		Safflower oil - for oiling dish
1/2 cup	73g / 2.6oz	Pecans - roughly chopped

Recipe Instructions

In a medium pot, place the sweet potatoes, cover with water, and cook them over medium-high heat for 20 to 25 minutes or until fork tender. Remove the sweet potatoes from the water and set aside to cool.

Meanwhile, in a small saucepan, place the maple syrup, dried cranberries, margarine, Sucanat, coconut, and ginger, and cook the mixture over low heat for 5 minutes. Remove the sauce pan from the heat.

Using a little safflower oil, lightly oil (or spray with a fine mist of oil) a large casserole dish, and set aside.

When the sweet potatoes are cool to the touch, peel them, and cut them into large chunks. Place the chunks of sweet potato in the prepared casserole dish, pour the cranberry mixture over them, and then sprinkle the chopped pecans over the top.

Bake at 350 degrees for 7 to 8 minutes or until the pecans are lightly toasted and fragrant.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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